Grilled Eggplant Parmesan
- 1/3 cup extra-virgin olive oil, plus more oiling the grill grate and drizzling
- 2 cloves garlic, minced
- 1 medium eggplant
- 2 medium tomatoes
- Kosher salt
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh basil, plus torn leaves for garnish
- 1 cup shredded mozzarella
- 8 slices rustic country bread
- Balsamic vinegar, for drizzling
Prepare a grill or grill pan for medium heat. Stir together the olive oil and garlic in a small bowl.
Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.
Mix the Parmesan and chopped basil together in a small bowl.
Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.
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